Decadent Coconut Dessert



2 tbsp coconut oil 
1 tbsp choc chips
1 tbsp carob powder

Inside of the Cup:
2 tbsp coconut butter
2 tbsp tahini
1/4 tbsp maple syrup
Sprinkle stevia 
3 tbsp gluten free flour


  1. Melt coconut oil in the microwave

  2. Use the heat of the hot coconut oil to melt the chocolate chips

  3. Stir in the carob powder

  4. Line 3 mini muffin tins

  5. Divide half of this liquid between three mini muffin tins (fill less than halfway)

  6. Freeze


  1. Blend or mix together all of the β€œinside the cup” ingredients to form a dough

  2. Take the chocolate out of the freezer

  3. Make little patties out of the dough so it fits on top of the chocolate with a little room around it so that the two layers of chocolate can connect

  4. Pour remaining chocolate over the patties and freeze

  5. Once it is frozen, enjoy!!!